Roasted Gochujang Tofu & Mushrooms with Sesame Spinach
When you use precooked proteins like tofu, dinner is super speedy. The tofu warms up along with the veggies and sauce. For easy cleanup, line the sheet pan with parchment because any excess sauce will burn on the pan. Gochujang is a savory-spicy Korean red chile paste usually found in the international aisle at most grocery stores. Stir some into soups and stews for a pop of heat, or use in marinades and salad dressings.
Gochujang hot pepper paste
Low sodium soy sauce
Unseasoned rice vinegar
Toasted sesame oil
1 Tbsp, divided
Extra firm tofu
1 pound(s), packed without water, cubed
8 oz, stems removed
Fresh baby spinach
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- In a large bowl, whisk the gochujang, soy sauce, agave, vinegar, and 2 tsp oil. Add the tofu and mushrooms; toss well to coat. Spread the tofu mixture in a single layer on the prepared pan. Bake for 20 minutes, stirring halfway through.
- Meanwhile, place the spinach in a large microwave-safe bowl. Drizzle 1 tbsp water over the spinach. Cover and microwave on High until wilted, about 2 minutes. Drizzle the remaining 1 tsp oil over the spinach and sprinkle with the salt; toss well to combine. Serve the spinach with the tofu mixture.
- Serving size: about 1 cup tofu mixture and ½ cup spinach